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just got finished smoking up some St. Louis style ribs

post #1 of 6
Thread Starter 

First time ever smoking up some ribs and I had about 20 guests here and everyone said they were not expecting them.to be this tasty. So I was happy. I used a ton of brown sugar and Tony Chacheres with some homemade crushed red pepper. I did the 3-2-1 method, when I wrapped them I used honey, and Jim Beam and bacon fat with in the foil.

post #2 of 6
Nice job....my fav style of ribs and I like the crushed red pepper addition. I like Tonys, but alas, it's got a lot of salt in it and I must watch that. Now you need to develop your OWN rub to dazzle the crowd....congrats on a good cook....Willie
post #3 of 6
Thread Starter 

Thanks Willie for the words. I know what ya mean with the salt level in tony's I to have to watch my salt intake (I had heart valve replacement) (but due to a birth defect of the valve) but I had in it the spice rack and said it may give a little more heat, it was then after I mixed it with the brown suar I remembered about my crushed red pepper. Next weekend I'm looking at doing these ribs again but with no commercial rub. I will definitely be adding in bourbon to the Texas crutch again. Folks buy me Jim Beam and I am more Woodford reserve kind of guy. 

post #4 of 6
Looks great! Hell of a first smoke!

I love beam, you can send it here to Michigan and I'll make sure it gets drank up! Woodford is damn fine as well.
post #5 of 6
Thread Starter 

Lol don't get me wrong I will drink it if in got but I have a new bottle of Woodford and had a quarter bottle of beam 

post #6 of 6
When it comes down to it I like makers mark or makers 46. Beam is just a lot more affordable so I don't mind killing a bottle over a weekend so much. Lol.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › just got finished smoking up some St. Louis style ribs